This week’s free giveaway is a steal and a half! Valued at $45 (USD), we’ve bundled eight of our premium Extra Credit tutorial courses with two Scam School books AND The Professional’s Guide to Fire Eating all on one DVD! We’re giving away Extra Credit DVDs to SIX random winners of this weeks free giveaway-just enter at gimme.scamstuff.com (no purchase necessary, giveaway ends 9/23/2021) Congrats to the winners of last week’s Modern Rogue Mugs: Derick Densmore, Troy Wang, Owen Robeck, and Christopher White (we will contact you via email within the next two weeks)
1:35 OMG no way. I would LOVE a crossover with Larry. Would it be possible for you guys to reach out or would you be willing to if he did? 2 of my favorite channels.keep up the great content. Always watch the vids.
Pretty sure when salt water goes under the process of electrolysis that it makes chlorine. That’s at least how chlorine generators for pools make it. They should probably stop electrocuting salt water
Ah, this is one of those Modern Rogue episodes where I'm sitting just yelling at the screen. Why are you using a surge protector. Surge protectors have overload protection, the whole point of which is to STOP exactly THIS from happening.
Brian: eats rusty ramen, caramel that tastes like beef bouillon, coffee that looks, smells, and tastes like gunpowder, eggs that are soaked in baby oil, and generally has no standards for food Also Brian: I’M NOT EATING STEAK FROM A TOILET!!! That’s where you draw the line???
Look they didn't even say if it was a used toilet... just like a good Pan... you need a well-seasoned toilet to give it the nuttyflavorss. That and he wants to seal the bag, even though the stick went rightthroughh it.
I'm guessing the reason that it's stopping is because of the extension cord. Extension cords aren't just a portable outlet, their wire can only take so much electricity. Plugging it straight into an outlet would work much better. It would also be much more dangerous. Also, the whole point of sous vide is for the meat in the bag to be vacuum sealed, so it's equal pressure on all sides
You also generally want low and slow. Obviously in prison they may not have access to fine temperature control, but that's also a pretty key aspect to sous vide. You can cook a steak by boiling it, but the tender meat from sous vide is a combination of equal pressure and heating, and the heating occurring slowly.
I laughed so hard that this has happened so frequently, be it intentional or not that Jason had to check if there was a fire and was so utterly calm about it
Because this is AC, it isn't. The bubbles are from water. You can hold a match to the bubble stream and nothing will happen. (Well, sorta isn't anyway)
The exposed wires aren't helping your cause. Water is fairly conductive even without salt turning into chlorine gas. Two exposed wires shorting out while plugged into a surge protector is instant surge death. If you want to do this safely, use a car battery or solar panel. It won't fry your circuit breaker and you won't need the surge protector. You will inevitably melt the cord, however, so watch for that.
in theory, chlorine shouldn't be a problem because electrolysis should be happening with AC electrode boilers, but in practice, it's only 60Hz and not the KHz they use in industrial boilers, so for some nths of a second every second, it's making chlorine
Since when is 18megohm/cm "fairly conductive"? And you don't get chlorine gas from saltwater you get sodium hypochlorite which is rougly .7-1% chlorine. Anything less than 1% is non-hazardous. Tap water is chlorinated, it's a disinfectant. The bubble are hydrogen gas, and not enough of it to be a fire hazard in this case. Eating the steak off a big knife was more dangerous than this, what if he slipped and fell?
@@benjammin1304 his story is interesting. Many of us that grew up in NYC back then have similar stories. My cousin wasn't as fortunate as Larry and is in jail for life. But he has books and movie parts based on him. If he was out now, he would kill it on TH-cam because he has a crazy story. That's how we lived back then. It wasn't FAKE PRANKS that kids watch on TH-cam today. We went out and got in trouble for real, had A REAL LIFE. Some got in deeper and got in more trouble than others unfortunately though and eventually you pay the price.
I’d be interested in how a stainless toilet, like the ones in a prison, would change the outcome. I’m sure insulting the stinger from the bowl is a priority, or can they use that as a ground and just put a positive node in there?
the latter seems reasonable. OR you know, crazy idea here, most prisons now have lots of safe ways and places to get hot water.... larry laughton is confirmed full of shit by adding extra details to everything. he was in those places at those times BUT the details are bullshit.
When doing such things in actual prison its almost never done in a toilet, plastic bags and containers are usually available, however if a toilet is absolutely necessary a trash bag or two is put in first to line the toilet bowl for cleanliness and to avoid your product accidentally getting flushed, it also keeps your stinger from contacting the bowl. O.o
@@tommytomthms5 Yeah almost every unit will have a coffee pot and microwave available, and medium/minimum security units allow inmates to purchase electric kettles from the prison store to heat water. Ramen and Coffee are the most valuable things in prison since smoking was banned. :/
I hope they actually realize that the electrolysis of salt water produces aqueous sodium hydroxide, hydrogen and chlorine, rather than what they said in this video, just hydrogen and oxygen.
How about no, you get sodium hypochlorite and hydrogen gas, in completely safe concentrations. But if you used sodium bicarbonate like the other jerk suggested, then you could get sodium hydroxide
@@skuzlebut82 It's a widely used commercial process, without an ice bath. That's how some utilities chlorinate their municipal water supply. Afaik it's hard to get sodium hydroxide without an ion exchange membrane between the anode and cathode
From a chef yes, seal your sous vide, sous vide is supposedly french for under pressure typically a vac pac bag is used in low temp water the process helps cook evenly while preserving moisture and infusing the main ingredient with whatever flavorings you've added
For some time, I have wondered if Brian and Jason had any idea of what they were doing before filming these episodes. This episode confirmed my suspicions. I love how you guys are the embodiment of the everyman. I hope I get to meet you guys and shake your hands one day.
GUYS, please DON'T use much added salt. the salt (NaCl) splits into Sodium (Na) and Chlorine gas (Cl) when electrocuted You're filling the room and food you're eating with some chlorine gas whenever you do this
They REPEATEDLY dead shorted their breaker and the surge protectors. And they kept going! They should probably replace the breaker in the panel, but that’s just me
"Sous vide" translates to "with vacuum" The water bath is carefully held at the target temperature of done-ness. So for rare you would do 120 to 130 for an hour per in of thickness, or 150 degrees for well done. Wont complain about the knife through the bag....you didnt know! However one thing you can do is add weight like silverware to the bag. Then immerse the bag while open to remove air(while keeping the top above water to avoid sucking the water in) and seal when most of the air is gone. The air isn't the only issue. The steak will try to float after cooking a while too!
@@alakani Electrolysis of salt water produces hydrogen and chlorine gas. They put a high-powered live electronic in a bathtub full of salt water. Unless i'm missing a detail, there is definitely electrolysis happening, there is definitely water and salt and in turn, chlorine gas.
@@thegentlemanpirate13 pretty sure they use prison stingers in prison toilets, in prison. There's nothing g remarkably safe about that thing. That said if we just wanted to make the idea work we could swap the heat source, since we aren't you know in prison lol
i love seeing the chef smile when he realizes that Brian knows what he’s talking about when it comes to the safety of rare ground beef. I took food science in 9th grade it gave me flashbacks
The outside temperature does matter too, though. Pathogens and parasites like to populate the outer edges of muscle cuts first, so you'd want both the outside and internal temperature past the USDA recommended temperatures. But by effect of how we cook it, the outside will reach temperature before the inside automatically.
See the problem itself was probably the surge protector. Those usually have a GFCI. A device designed to protect if the circuit faults. By directly having a short circuit with no load (the super salty water being conductive) The GFCI would trip
in us extension cords don't have to have there own fuse so there technically just extension cords instead of surge protectors if you buy the cheaper ones you can blow your building fuse or if your building has good wires and a fuse to match the extension cord can combust into fire before the fuse trips if you had some sort of current or voltage regulator so it would never draw to much power it would be great
Stop using surge protectors... Use dumb power strips that don't have protection circuitry in them. But the surge protectors are probably still fine/not broken.
I feel like they just boiled the steak? Does it even count if they didn't vacuum it? I would recommend slowly submerging the bag with steak inside underwater to press out the air before cooking, that's how they used to seal things like that before vacuums.
I’ve never even heard of this channel before but I click on this video and get absolutely no explanation to the video or the characters , just two guys cooking steak in a toilet, who are apparently in prison. I love that.
I love how he says the actual thing that would be happening (That being Electrolysis) and just gets "That's not a thing, but continue" back. XD Tis a thing and tis dope... OOOH, they should definitely do an episode on just straight electrolysis.
Brian was right about the electrolysis but in addition to hydrogen and oxygen, because they used regular salt (sodium chloride) they made chlorine gas, and because they used stainless steel electrodes they also made chromium vapors which are also highly toxic.
It was electrolysis indeed but not that what you thought. Table salt which you used is NaCl breaks for Na+ and Cl- iones in water solution. So under electric field Na+ iones go to cathode whereas Cl+ do the same to anode. Discharging on the cathode, Na+ (sodium) instantly reacts with water 2Na + 2H2O = 2NaOH +H2 (hydrogen is out) Chlorine iones, in other hand, since reaches the anode, instantly reacts with metals of stainless alloy which mostly Fe (iron), Cr (chrome) and Ni (nickel) However you've been using AC (alternate current) so it's hard to say what exactl products you had during your electrolysis but hydrogen - it definitely was!
Um yeah Brian was right you are seeing electrolysis. The electrical current flowing from one plate through the water to the other steel plate is splitting the water molecules into hydrogen and oxygen. Those are the bubbles you are seeing.
So glad you finally listened to Larry, That was all I was thinking when watching your other video, that you didn't use stainless steel. This was awesome to watch after watching Larry for over a year or so. but yeah, you're supposed to seal the bag so the moisture stays and the steak is more... moist.
Correct me if I'm wrong but by running electricity through water are you not essentially preforming electrolysis and are the products of preforming electrolysis on salt water not chlorine gas, hydrogen and sodium hydroxide? Chlorine gas is the one that worries me the most, IDK something about this seems a little dangerous even ignoring the threat of electrocution.
According to TH-cam channel "sous vide anything" (who you should have on because Guga is a-freaking-mazing) you can actually use a dishwasher as well, the reason that you want to have a sealed bag is to try and cook the meat evenly faster.
If there was a way to regulate the temperature than you really can’t overcook it sous vide. Typically an hour at 120-130 degrees is enough (thickness varies). That iron actually seared it a lot better then I thought it would.
Yea when you suis vide you are supposed to use a vacuum sealed bag so poking a huge hole in the bag is not really the way to go. Also when you suis vide the steak wont change color too much.
I love how Brian was completely fine with eating rusty ramen, but had qualms about eating a steak that was in a bag that was in water that was roughly around sterilization temperature in a *presumably* clean toilet.
Next time you use your cooking toilet, seal up the steak with a food saver type contraption. And don't shove a stake through your steak bag. Everything else was awesome.
I swear they are trying to get sick or hurt on the show. it's no longer accidental, they want to be hurt. they are jackass Johnny Knoxville Steve O Wee Man and the rest corrupted modern rogue.
I am no expert in electricity but I’m pretty sure you were causing a short from the exposed wire solution 1 is to wrap the end near the stinger in electrical tape solution 2 and probably more likely to be used in prison is to not use a surge protector because they are kinda designed to stop exactly what they are causing
saltwater and electrical current dont mix well because normaly electrical current seperates oxegen and hydrogen but adding salt makes the oxegen into i think chlorine gas so adding a lot of salt is a realy bad idea.
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This week’s free giveaway is a steal and a half! Valued at $45 (USD), we’ve bundled eight of our premium Extra Credit tutorial courses with two Scam School books AND The Professional’s Guide to Fire Eating all on one DVD! We’re giving away Extra Credit DVDs to SIX random winners of this weeks free giveaway-just enter at gimme.scamstuff.com (no purchase necessary, giveaway ends 9/23/2021) Congrats to the winners of last week’s Modern Rogue Mugs: Derick Densmore, Troy Wang, Owen Robeck, and Christopher White (we will contact you via email within the next two weeks)
Ramen in a bowl and stake in a toilet...
Next thing we know they'll be barbequing in a bathtub.
Clearly this episode is an entry into the gentlemen's catalogue, good day sir.
Dresden files reference. Immediate like.
1:35 OMG no way. I would LOVE a crossover with Larry. Would it be possible for you guys to reach out or would you be willing to if he did? 2 of my favorite channels.keep up the great content. Always watch the vids.
Pretty sure when salt water goes under the process of electrolysis that it makes chlorine. That’s at least how chlorine generators for pools make it. They should probably stop electrocuting salt water
Ah, this is one of those Modern Rogue episodes where I'm sitting just yelling at the screen. Why are you using a surge protector. Surge protectors have overload protection, the whole point of which is to STOP exactly THIS from happening.
I am glad I'm not the only one that was saying this.
I love that the guys are confused when the surge protector does exactly what it's designed to do...
Yep! Thinkin the EXACT same thing!
Jason: "eat it right off the tip of the blade"
Injury counter: 👀
I was very worried about this for a minute
I can't believe you can afford a cooking toilet
I can't believe such a thing was even affordable in the first place.
CUZ I’M A MODERN BROOOOOOOKE!!!
Some people have all the luck.
Brian: eats rusty ramen, caramel that tastes like beef bouillon, coffee that looks, smells, and tastes like gunpowder, eggs that are soaked in baby oil, and generally has no standards for food
Also Brian: I’M NOT EATING STEAK FROM A TOILET!!!
That’s where you draw the line???
Besides the Injury Counter, now they need a Food Poisoning Counter.....
don't forget, no pickles.. *shakes head*
Ok but don't forget the guys not got a Lotta mouth feeling left I'd bet lol fire is the least weird thing we have seen him eat to date.
Look they didn't even say if it was a used toilet... just like a good Pan... you need a well-seasoned toilet to give it the nuttyflavorss.
That and he wants to seal the bag, even though the stick went rightthroughh it.
@@yodan00b dang man we're talking about food not chemical weapons
"I'm worried about overcooking our toilet steak" -Brian Brushwood
ROFL 🤣🤣🤣🤣
I like this mysterious hairy wizard character assigning tasks to the rogues and then profiting off their spoils
That's not a wizard! It's just Silent Bob!
I dislike it. It's gimmicky, and it doesn't add any extra content to the show.
@@volkris you mean like everything else in the show?
@@ClashBluelight Oh, I've learned a lot from this show over the years. It actually does have some real substance on so many different episodes.
@@volkris i was making a joke.
Interesting that the least wierd thing we saw Brian eat was fire
he obviously has some exotic tastes
Younger Brian, proudly: “I eat fire”
Now Brian: *laughing maniacally*
Of course it is, do you really think someone makes a living off of eating toilet steak? Apparently yes.
*we have seen Brian eat
Jason is a Harry Dresden reader? That's wonderful!
I know right?! I leaped out of my set at the Dresden reference
Isn't everybody? O.o
@@grayeaglej You’d be surprised. Only one or two of my friends have heard of the Dresden Files
@@shadowprince4620 same
I'm guessing the reason that it's stopping is because of the extension cord. Extension cords aren't just a portable outlet, their wire can only take so much electricity. Plugging it straight into an outlet would work much better. It would also be much more dangerous.
Also, the whole point of sous vide is for the meat in the bag to be vacuum sealed, so it's equal pressure on all sides
You also generally want low and slow. Obviously in prison they may not have access to fine temperature control, but that's also a pretty key aspect to sous vide. You can cook a steak by boiling it, but the tender meat from sous vide is a combination of equal pressure and heating, and the heating occurring slowly.
"Huh . . . I'm gonna go see if anything's burning"
Yeah, that's MR in a nutshell
I laughed so hard that this has happened so frequently, be it intentional or not that Jason had to check if there was a fire and was so utterly calm about it
Jason saying that electrolysis 'is not a thing' made me laugh so hard
Nonono, he was saying *hydrogen* isn't a thing. Running joke! Check out the episodes with Macaulay Culkin
Trust him, he was very, very science adjacent in that moment XD
Somebody noticed !!😭
Because this is AC, it isn't. The bubbles are from water. You can hold a match to the bubble stream and nothing will happen.
(Well, sorta isn't anyway)
I was so excited to hear Murphy mention Dresden
The exposed wires aren't helping your cause. Water is fairly conductive even without salt turning into chlorine gas. Two exposed wires shorting out while plugged into a surge protector is instant surge death. If you want to do this safely, use a car battery or solar panel. It won't fry your circuit breaker and you won't need the surge protector. You will inevitably melt the cord, however, so watch for that.
This is the modern rogue dawg.. if there isn't threat of death they aren't doing their job
in theory, chlorine shouldn't be a problem because electrolysis should be happening with AC electrode boilers, but in practice, it's only 60Hz and not the KHz they use in industrial boilers, so for some nths of a second every second, it's making chlorine
@@1224chrisng imperfect reaction ls are often the most dangerous because people don't expect to need proper PPE.
Since when is 18megohm/cm "fairly conductive"? And you don't get chlorine gas from saltwater you get sodium hypochlorite which is rougly .7-1% chlorine. Anything less than 1% is non-hazardous. Tap water is chlorinated, it's a disinfectant. The bubble are hydrogen gas, and not enough of it to be a fire hazard in this case. Eating the steak off a big knife was more dangerous than this, what if he slipped and fell?
Jason just referenced Harry freaking Dresden! Immediately my favorite Modern Rogue episode!
Saaaaaaame.
I'm only surprised he hasn't done it more often.
Same my dude
love the books especially the blood rites one
My math teacher had them I read all but the latest 2 in one summer
Modern Rogue, when you want to learn prison techniques without going to prison.
I mean watch Larry's channel, it's literally exactly what you just described, plus he has some super interesting stories to tell
Try Larry Lawton, THE CHANNEL they referenced. That's all it's about and he has been to prison. Has over 2 million subs
@@espo7182 2 million in less than 2 years. Mans really just became a star overnight
@@benjammin1304 his story is interesting. Many of us that grew up in NYC back then have similar stories. My cousin wasn't as fortunate as Larry and is in jail for life. But he has books and movie parts based on him. If he was out now, he would kill it on TH-cam because he has a crazy story. That's how we lived back then. It wasn't FAKE PRANKS that kids watch on TH-cam today. We went out and got in trouble for real, had A REAL LIFE. Some got in deeper and got in more trouble than others unfortunately though and eventually you pay the price.
@@benjammin1304 Larry also has a gift for telling it very well. Not many people can do that.
Thank you for the Dresden reference. That made my whole day.
I’d be interested in how a stainless toilet, like the ones in a prison, would change the outcome. I’m sure insulting the stinger from the bowl is a priority, or can they use that as a ground and just put a positive node in there?
the latter seems reasonable. OR you know, crazy idea here, most prisons now have lots of safe ways and places to get hot water.... larry laughton is confirmed full of shit by adding extra details to everything. he was in those places at those times BUT the details are bullshit.
When doing such things in actual prison its almost never done in a toilet, plastic bags and containers are usually available, however if a toilet is absolutely necessary a trash bag or two is put in first to line the toilet bowl for cleanliness and to avoid your product accidentally getting flushed, it also keeps your stinger from contacting the bowl. O.o
@@tommytomthms5 Yeah almost every unit will have a coffee pot and microwave available, and medium/minimum security units allow inmates to purchase electric kettles from the prison store to heat water. Ramen and Coffee are the most valuable things in prison since smoking was banned. :/
Nice shoutout to Larry Lawton. Dude makes great content.
MR, he would probably be an excellent guest
Fuck yeah I’m shocked he hasn’t come on yet
Larry would be amazing. His videos get me hooked everytime they come around
I was waiting to find this comment, I think he would be great to have on and review some of the previous prison videos or do more of them.
I´ve been thinking the same for a long time. We need this
That would be the greatest collaboration they could ever have!!!!
Jason referencing the Dresden Files had officially made my day!
I hope they actually realize that the electrolysis of salt water produces aqueous sodium hydroxide, hydrogen and chlorine, rather than what they said in this video, just hydrogen and oxygen.
Yep.. they were not spliting water.
yeah, they should really be using baking soda instead, but electrolysis should be less of a problem anyways bc they're using 60Hz AC instead of DC
How about no, you get sodium hypochlorite and hydrogen gas, in completely safe concentrations. But if you used sodium bicarbonate like the other jerk suggested, then you could get sodium hydroxide
@@alakani In order to get sodium hypochlorite, the sodium hydroxide would need to be in an ice bath to allow the chlorine gas to react with it.
@@skuzlebut82 It's a widely used commercial process, without an ice bath. That's how some utilities chlorinate their municipal water supply. Afaik it's hard to get sodium hydroxide without an ion exchange membrane between the anode and cathode
I don't think I have ever seen Jason more willing to eat something than Brian lol
well, it's a contest between chocolate and mayonnaise now
wait, James Murphy, are you related to Jason?
@@1224chrisng lmao I dont think so but that would be cool
I feel like a mythical kitchen / modern rogue crossover in way overdue
That would be amazing
mythical rogue, modern mythical. Have a cook off with Brian and Josh on a team and Jason and Nicole on the other team.
FUCKING YES
I remember Brian doing magic tricks when I was in elementary school, now I finished college. I have so much nostalgia from this channel.
From a chef yes, seal your sous vide, sous vide is supposedly french for under pressure typically a vac pac bag is used in low temp water the process helps cook evenly while preserving moisture and infusing the main ingredient with whatever flavorings you've added
This legit feels like a fever dream, this is why I love these guys.
Disclaimer on the video title screen: Why would you do this at home?
Brian & Jason: This is good steak!
For some time, I have wondered if Brian and Jason had any idea of what they were doing before filming these episodes. This episode confirmed my suspicions.
I love how you guys are the embodiment of the everyman. I hope I get to meet you guys and shake your hands one day.
GUYS, please DON'T use much added salt. the salt (NaCl) splits into Sodium (Na) and Chlorine gas (Cl) when electrocuted
You're filling the room and food you're eating with some chlorine gas whenever you do this
The modern rogue creates a gas chamber
@@Brent-jj6qi Killing toilet goes in the fire pit.
That's not how anything works
They REPEATEDLY dead shorted their breaker and the surge protectors. And they kept going! They should probably replace the breaker in the panel, but that’s just me
"Sous vide" translates to "with vacuum"
The water bath is carefully held at the target temperature of done-ness. So for rare you would do 120 to 130 for an hour per in of thickness, or 150 degrees for well done.
Wont complain about the knife through the bag....you didnt know! However one thing you can do is add weight like silverware to the bag. Then immerse the bag while open to remove air(while keeping the top above water to avoid sucking the water in) and seal when most of the air is gone. The air isn't the only issue. The steak will try to float after cooking a while too!
Touching a wet stick that’s submerged in an electrified pool of water is somehow still not the most dangerous thing that’s been done on this show
Don't forget the chlorine gas that's being released while the heater works.
@@darkySp There's no chlorine gas >,
@@alakani Electrolysis of salt water produces hydrogen and chlorine gas.
They put a high-powered live electronic in a bathtub full of salt water. Unless i'm missing a detail, there is definitely electrolysis happening, there is definitely water and salt and in turn, chlorine gas.
I love the fact that the first “Harry” that comes to Jason’s mind is Dresden.
Good thing about having a cooking toilet is using the water tank part to hold ice and drinks.
This is real Modern Rogue thinking right here. Brilliant.
The contrast between cold ice in the tank and hot water in the bowl sounds like exploding ceramic waiting to happen.
@@thegentlemanpirate13 crap didn't think of that either, hmm maybe one of those metal prison toilets then.
@@Sepricotaku Would prevent the explosion, but would require a different heat source. Prison stinger wouldn't be safe.
@@thegentlemanpirate13 pretty sure they use prison stingers in prison toilets, in prison. There's nothing g remarkably safe about that thing. That said if we just wanted to make the idea work we could swap the heat source, since we aren't you know in prison lol
i love seeing the chef smile when he realizes that Brian knows what he’s talking about when it comes to the safety of rare ground beef. I took food science in 9th grade it gave me flashbacks
Nice Dresden files reference
when you add salt.. its no longer producing hydrogen. its producing chlorine gas and oxygen
Even better for death row inmates, to be honest
Not a thing but go ahead
@@alexandernordstrom1617 What do you think happens to the Sodium Chloride?
The outside temperature of a steak is meaningless. The internal temp is what matters.
The outside temperature does matter too, though. Pathogens and parasites like to populate the outer edges of muscle cuts first, so you'd want both the outside and internal temperature past the USDA recommended temperatures. But by effect of how we cook it, the outside will reach temperature before the inside automatically.
I love that Jason knows Harry Dresden
See the problem itself was probably the surge protector. Those usually have a GFCI. A device designed to protect if the circuit faults. By directly having a short circuit with no load (the super salty water being conductive) The GFCI would trip
Just stop using surge protectors. Let the RCDs and Fuses in the main board deal with the bs
in us extension cords don't have to have there own fuse so there technically just extension cords instead of surge protectors if you buy the cheaper ones you can blow your building fuse or if your building has good wires and a fuse to match the extension cord can combust into fire before the fuse trips
if you had some sort of current or voltage regulator so it would never draw to much power it would be great
Stop using surge protectors... Use dumb power strips that don't have protection circuitry in them. But the surge protectors are probably still fine/not broken.
I feel like they just boiled the steak? Does it even count if they didn't vacuum it? I would recommend slowly submerging the bag with steak inside underwater to press out the air before cooking, that's how they used to seal things like that before vacuums.
I’ve never even heard of this channel before but I click on this video and get absolutely no explanation to the video or the characters , just two guys cooking steak in a toilet, who are apparently in prison. I love that.
My respect for Jason just shot up even more when he said Harry Dresden
I makes be happy that they know about Harry Dresden
can we send those bricked surge protectors to bigclive please?
Electrical devices that were damaged while preparing food with dodgy methods... that's right up his alley!
I love how he says the actual thing that would be happening (That being Electrolysis) and just gets "That's not a thing, but continue" back. XD
Tis a thing and tis dope... OOOH, they should definitely do an episode on just straight electrolysis.
I believe he was denying the existence of hydrogen
I feel more prepared for the world every video of your's I watch. Thank you gentlemen.
Brian was right about the electrolysis but in addition to hydrogen and oxygen, because they used regular salt (sodium chloride) they made chlorine gas, and because they used stainless steel electrodes they also made chromium vapors which are also highly toxic.
It was electrolysis indeed but not that what you thought.
Table salt which you used is NaCl breaks for Na+ and Cl- iones in water solution.
So under electric field Na+ iones go to cathode whereas Cl+ do the same to anode.
Discharging on the cathode, Na+ (sodium) instantly reacts with water 2Na + 2H2O = 2NaOH +H2 (hydrogen is out)
Chlorine iones, in other hand, since reaches the anode, instantly reacts with metals of stainless alloy which mostly Fe (iron), Cr (chrome) and Ni (nickel)
However you've been using AC (alternate current) so it's hard to say what exactl products you had during your electrolysis but hydrogen - it definitely was!
Uhh, the inside of a steak absolutely isn't sterile. Not until you cook it
Crazy how many people spread the "inside of steak is sterile" fallacy.
Jason: Why are you dressed like Harry Dresden?
Me: Omg, I love you forever, Jason. Seriously, The Dresden Files does NOT get enough love.
The harry dresden name drop. Great series of books though.
Look, I know they're making toilet steak, but I still laughed my ass off when Brian asked "what do we sear it with?" And Jason whips out an iron.
Love the Harry Dresden reference, although he never wore a hat (in the books)
Next Up:
Pop Corn in a bed pan!
Lemonade in a hospital urinal!
Ribs in a septic tank!
At first I thought "You're gonna sous vide a steak in the shitter with a stinger, seriously?"
But then you did, so kudos.
Um yeah Brian was right you are seeing electrolysis. The electrical current flowing from one plate through the water to the other steel plate is splitting the water molecules into hydrogen and oxygen. Those are the bubbles you are seeing.
That electrolysis observation from Brian was infact correct
So glad you finally listened to Larry, That was all I was thinking when watching your other video, that you didn't use stainless steel. This was awesome to watch after watching Larry for over a year or so. but yeah, you're supposed to seal the bag so the moisture stays and the steak is more... moist.
Correct me if I'm wrong but by running electricity through water are you not essentially preforming electrolysis and are the products of preforming electrolysis on salt water not chlorine gas, hydrogen and sodium hydroxide? Chlorine gas is the one that worries me the most, IDK something about this seems a little dangerous even ignoring the threat of electrocution.
According to TH-cam channel "sous vide anything" (who you should have on because Guga is a-freaking-mazing) you can actually use a dishwasher as well, the reason that you want to have a sealed bag is to try and cook the meat evenly faster.
nope, i'm out
If there was a way to regulate the temperature than you really can’t overcook it sous vide. Typically an hour at 120-130 degrees is enough (thickness varies). That iron actually seared it a lot better then I thought it would.
I love Harry Dresden so much and the reference just made me so happy.
brian who ate pizza of the street is telling jason about how his food was cooked in a toilet. this is exactly what i subscribed for
Yea when you suis vide you are supposed to use a vacuum sealed bag so poking a huge hole in the bag is not really the way to go. Also when you suis vide the steak wont change color too much.
I would think it would be a good idea to not use salt in the water, considering using the salt makes clorine gas
Ah whats a little bit of chlorine gas? - Worry not, whats the worst thing that could happen to you?...DIE? you`re ridicilous /s
As someone who may or may not have just cooked dinner in his bathroom, This was highly appropriately timed.
MR: kills 2 power strips trying to use commercial power.
Me: "Just take it outside and hook it to a car battery. WCS it'll only explode once."
Sous Vide means under a vacuum *proceeds to not put the steak under a vacuum*
Disbelief, shock, then nothing but sheer joy
I am so happy that Jason referenced The Dresden Files
I am so so so happy you've come across Larry Lawton :D I've been wanting you guys to do a collaborative episode for awhile now
Harry Dresden! Jason huge nerd confirmed
Modern rogue HQ is becoming entirely self sufficient
I love how Brian was completely fine with eating rusty ramen, but had qualms about eating a steak that was in a bag that was in water that was roughly around sterilization temperature in a *presumably* clean toilet.
If he hadn't talked there in that bit at the end it would have looked like Silent Bob just randomly walked on set and stole their steak.
7:42 nice one Brian.
They talked about Larry! Hell yeah!
He was like, "we still got the toilet and two more steaks" 😂😂
Why would you use a surge protector in a short?
So that they aren’t constantly tripping the entire studio’s circuit breakers every time they try it. You can’t just get pure current.
The difference being that you wouldn't destroy the fuse box like they did low end gfi power strips.
at 10:25 I can just see "this stunt has been brought to you in part by General Electric. Use our surge protectors today!"
Yep, that thumbnail hit every disturbing nerve in my body 🤣
Is this the same toilet from the whiskey tribe.
I think that was the best goddamn cold open you guys have ever had
But how does someone get a steak while they’re in prison.
Really hating your cell mate while not rejecting cannibalism 😬
1. Jason needs to start a novel with toilet stakes. 2. I'm wondering how popular irons are in prison.
I love how most of this video is them fighting safety features
Next time you use your cooking toilet, seal up the steak with a food saver type contraption. And don't shove a stake through your steak bag. Everything else was awesome.
I swear they are trying to get sick or hurt on the show. it's no longer accidental, they want to be hurt. they are jackass Johnny Knoxville Steve O Wee Man and the rest corrupted modern rogue.
Wait.....did they take my suggestion?? I was talking about Larry Lawton in one of their premiers and Jason even replied saying it sounded cool
I am no expert in electricity but I’m pretty sure you were causing a short from the exposed wire solution 1 is to wrap the end near the stinger in electrical tape solution 2 and probably more likely to be used in prison is to not use a surge protector because they are kinda designed to stop exactly what they are causing
saltwater and electrical current dont mix well because normaly electrical current seperates oxegen and hydrogen but adding salt makes the oxegen into i think chlorine gas so adding a lot of salt is a realy bad idea.
9:19 , you just know someone used that toilet while the crew went on lunch break
I knew as soon as you said you wouldn't say privacy anymore, I knew it was gonna be privacy.
I don't think they have electric irons in prison
93.1- *gasp* "Thats where all the hits are!" xD